Kueh Talam - By May Seow

Kueh Talam
A: (mix)
Sticky rice-180g
Mung bean powder-30g Cheng

B: (labeled as juice over Lek)
-6 Piece of colorful leaves

C: soap and water (Alkaline Water) -1 tsp

1) Mix all the underlying material, drain slowly cook until thick, pour into a 22cm steaming dish, with large steam 25 minutes until cooked.
Upper material:
-300ml coconut milk
Sticky rice-40g
Millet flour-20g
Salt -11 \ 4 tsp

1) The entire upper material mix, too Lek, drain and cook until thick, such as lower material cooked, slowly pour the upper material, steam for about 20 minutes.
3) Remove and leave to cool before dicing enjoy. (Preferably refrigerated after incision)
1) have not poured steaming plate material, coated with a little oil to remember, easier to cut.
2) When boiled the underlying material, do not use any stainless steel pot, will be burned with every boiled to release low.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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